Check out our latest career tips and advices for both jobseekers and recruiters alike.
“Getting clean and going into recovery was the most amazing step”
08 Sep 2023
Tom Gozney founded Gozney just over a decade ago with the company quickly becoming a market leader in its field. Speaking to The Staff Canteen, Tom spoke about his struggles with addiction, building a global brand, and his search for the perfect pizza oven.
"You've got to overcome the bad days and benefit from the good ones.”
11 Aug 2023
City Social's Paul Walsh talks about making it in the industry, staff shortages, and recruiting top talent.
'It's a change that's going to happen right the way through the industry'
17 Jul 2023
Calum Montgomery, chef patron of Edinbane Lodge, discusses why training is the key to recruitment and retention.
'If you really step back and look at your business there are ways to do it'
09 Jun 2023
Billy Boyter, Owner of Michelin-starred The Cellar Restaurant Anstruther, discusses embracing a four day working week.
"It's important to reassess and make sure the next move is the right one."
12 May 2023
The Staff Canteen spoke to former chef Aaron Mulliss about the staffing crisis and the impact on the industry and the people who work in it.
16 Feb 2023
Chef Scott Smith shares his views setting up of Fhior Scott Smith and tips on training and developing staff.
Regional employment forums are giving hospitality firms and workers a national voice
19 Jan 2023
Kickstarting the 2023 was the confirmation of a new regional hospitality forum being set up in York and North Yorkshire to help give the industry and it's 50,000 professionals across the region proper representation on a national stage.
Nathan Davies: “Your menu is your CV. It shows where you've worked, it shows where you've travelled”
08 Dec 2022
Speaking to The Staff Canteen, the award-winning chef patron Nathan Davies, of the one Michelin-starred SY23 in Wales, talks about how his CV reflects his travels and past work experiences.
Tom Spencely explains why hospitality is the best industry to work in
08 Nov 2022
The Ledbury’s Head Chef, Tom Spencely, revealed why how he got into hospitality and what it means to work for one of the country’s most renowned restaurants.
Only 1 in 5 people would consider working in the hospitality industry
06 Oct 2022
The next generation are put off working in hospitality due to outdated views and a brand image problem, according to Mark McCulloch Founder of Hospitality Rising.
